This Blackstone Apple Brined Pork Chops recipe may have converted me into a pork chop fan for good.
Honestly, I used to avoid pork because it often dries out. The simple apple brine in this recipe changes everything—turning an average pork chop into a juicy, memorable meal.
Brining is straightforward, though it does require a bit of advance time.
How to make Blackstone Apple Brined Pork Chops
Combine 1 1/2 cups water and 1 1/2 cups apple juice or cider in a saucepan.
Stir in 1/2 cup brown sugar and 1/4 cup kosher salt. If you like, add a pinch of cinnamon, a few black peppercorns, and some fresh thyme sprigs for extra flavor.
Bring the mixture to a brief boil, stirring until the sugar and salt dissolve, then remove from heat and let the brine cool completely.
Place 4 pork chops (about 1-inch thick, bone-in or boneless) into a container or large resealable bag, pour the cooled brine over them, and refrigerate for 24 hours.
After brining, remove the pork chops and pat them dry. There’s no need for additional seasoning—the brine has already infused the meat with balanced sweetness and salt.
Thinly slice two apples (I used Honeycrisp, skin on) and gather butter, brown sugar, and cinnamon to make caramelized apples on the griddle.
Preheat the Blackstone griddle or flat top grill to medium heat for several minutes. Add a little cooking oil of your choice, then place the pork chops on the griddle and the sliced apples beside them.
Cook the pork chops about 3 to 4 minutes per side. Bone-in chops may need closer to 4 minutes per side. The apples will cook in roughly the same time—turn them occasionally with spatulas so they soften and brown evenly.
About two minutes before the pork is done, add 4 tablespoons of butter to the apples along with a sprinkle of brown sugar and a dash of cinnamon. Stir and let the apples caramelize, creating a glossy, slightly saucy topping for the chops.
Once the pork chops reach your desired doneness, remove them from the griddle. Spoon the warm, caramelized apples over each chop and serve immediately.
The sweet apple topping pairs perfectly with the brined pork, giving you tender, juicy chops and a simple, flavorful side all cooked together on the griddle.
Serve Blackstone Apple Brined Pork Chops with the apples over top
If you like Blackstone Apple Brined Pork Chops, you might also enjoy these griddle recipes
Blackstone Bacon Naan Flatbreads
Blackstone Philly Cheesesteak Tortellini
Griddle Sweet and Spicy Goetta Sliders
Complete Meals on the Griddle
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Blackstone Apple Brined Pork Chops
Cheri Renee
Equipment
- Blackstone Griddle
- Flat Top Grill / Griddle
Ingredients
- 1 1/2 cups water
- 1 1/2 cups apple juice or apple cider
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- Optional: a few fresh thyme sprigs, pinch of cinnamon, a few black peppercorns
- 4 pork chops (about 1-inch thick, bone-in or boneless)
- Cooking oil of choice
- 2 large apples (thinly sliced, skin on; I used Honeycrisp)
- 4 tablespoons butter
- Brown sugar and cinnamon for the apples
Instructions
- Put the water, apple juice, brown sugar, and kosher salt in a saucepan. Add the thyme, cinnamon, and peppercorns if using. Bring to a brief boil, stirring to dissolve.
- Let the brine cool completely. Place the pork chops in a container or bag and pour the brine over them. Refrigerate for 24 hours. Remove pork chops from brine and pat dry; discard the brine.
- Preheat the griddle to medium heat. Add oil, then place the pork chops on the griddle and the apples beside them.
- Cook pork chops 3 to 4 minutes per side, turning once. Toss the apples a few times as they cook so they brown evenly.
- During the last 2 minutes, add butter to the apples and sprinkle with brown sugar and cinnamon. Stir until the apples caramelize and form a light sauce.
- Serve the pork chops topped with the warm caramelized apples.
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